White Chicken Chili
This easy recipe for White Chicken Chili is delicious and makes a comforting bowl of soup! Make it in a slow-cooker and let it simmer all day. Serve the chili with crispy tortilla chips or crusty bread. It really hits the spot on a chilly, fall or winter day.
As the weather gets a bit chilly, our thoughts often turn to making a pot of steaming hot chili to keep us warm. Whether you make it for lunch or dinner, this tasty White Chicken Chili cooks in the slow-cooker and is ready when you are. It’s creamy and delicious! It is truly one of the best chili recipes.
White Chicken Chili Recipe
What’s needed:
- 1 pound chicken breasts, boneless and skinless
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 2 1/2 cups chicken broth
- 2 -15 ounce cans great northern beans, drained and rinsed
- 1 -15 ounce can white corn, drained
- 1 cup mild salsa verde
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- 3 tablespoons chopped fresh parsley or cilantro
- 1/2 teaspoon white pepper
- 1 teaspoon chili powder
- 4 ounces softened cream cheese
- 1/2 cup milk
- 1/4 cup heavy cream
How to make White Chicken Chili?
- Add all ingredients to the slow-cooker, except the cream cheese, milk and heavy cream. Stir to combine.
- Cover the slow-cooker. Cook on high for 4 hours. Remove the lid and use a fork to shred the chicken. Stir the chili and add cream cheese, milk, and heavy cream. Cover and cook for another hour until chili is thick and creamy.
While the chili was cooking, I made a loaf of beer bread. I served the chili with the crusty bread and a dollop of sour cream. It was so tasty and absolutely perfect for a brisk winter evening. This is the best chili recipe for any chilly day!
For more comforting recipes, check out these slow-cooker soups:
- Slow-Cooker Turkey Noodle Soup
- Slow-Cooker Chunky Beef Stew
- Slow-Cooker Beef and Brussels Sprouts Stew
White Chicken Chili
Ingredients
- 1 pound chicken breasts, boneless and skinless
- 1 medium onion, chopped
- 1 tablespoon garlic, minced
- 2 1/2 cups chicken broth
- 30 ounces great northern beans, drained and rinsed (2 cans)
- 15 ounces white corn, drained
- 1 cup salsa verde, mild
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- 3 tablespoons parsley, fresh, chopped
- 1/2 teaspoon white pepper
- 1 teaspoon chili powder
- 4 ounces cream cheese, softened
- 1/2 cup milk
- 1/4 cup heavy cream
Instructions
- Add all ingredients to the slow-cooker, except the cream cheese, milk, and heavy cream. Stir to combine.
- Cover the slow-cooker. Cook on high for 4 hours. Remove the lid and use a fork to shred the chicken. Stir the chili and add cream cheese, milk, and heavy cream. Cover and cook for another hour until chili is thick and creamy. Recipe makes 8 servings.
Equipment
- 1 5-quart slow-cooker
Notes
- 1 cup of shredded cheddar cheese
- 2 cups of cooked white rice
- 1/2 cup crumbled bacon
- sliced green onions